Low field NMR for quality monitoring of 3D printed surimi from cod by-products: Effects of the pH-shift method compared with conventional washing

Magnetic Resonance in Chemistry : MRC
Maria GudjonsdottirHolly T Petty Kristinsson

Abstract

Implementation of three-dimensional (3D) food printing and novel analytics can reduce food waste and increase utilization of seafood by-products. Low field nuclear magnetic resonance (LF-NMR) and chemometrics were used to investigate the printability and characteristics of surimi pastes from cod by-products as affected by different processing methods (the pH-shift method vs. conventional washing), addition of salt (0, 1.5, and 3%), length of cold storage (0, 4, and 7 days) until 3D printing, and steam cooking. The analysis revealed two to three water populations in the 3D printed samples. Increasing the salt concentration induced myofibrillar swelling in the conventionally prepared surimi, whereas a more salt-induced gelling effect was observed in the pH-shift processed surimi. Cooking had a decreasing effect on the T21 relaxation time and its corresponding apparent population (A21 ), corresponding to protein denaturation and water loss during cooking. Increasing the salt concentration to 3% had a protective effect towards water exchange between the A21 and A23 populations in the conventionally washed samples but more subtly in the pH-shift samples. Similar trends in relaxation parameters were observed after 4 and 7 days of sto...Continue Reading

References

Jun 21, 2001·Journal of Agricultural and Food Chemistry·H C BertramH J Andersen
Aug 31, 2002·Journal of Magnetic Resonance·Henrik Toft PedersenSøren Balling Engelsen
Nov 28, 2002·Journal of Agricultural and Food Chemistry·Ingrid UndelandHerbert O Hultin
Nov 13, 2007·Journal of Food Science·M U AhmadH Ogawa
Apr 2, 2019·Physical Review Letters·M AblikimUNKNOWN BESIII Collaboration

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Citations

Sep 22, 2020·Critical Reviews in Food Science and Nutrition·Harish K HandralDeepak Choudhury
May 11, 2021·Critical Reviews in Food Science and Nutrition·Yusuf Olamide KewuyemiOluwafemi Ayodeji Adebo
Oct 14, 2021·Comprehensive Reviews in Food Science and Food Safety·Anayansi Escalante-AburtoCristina Chuck-Hernández

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